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<\/a><\/p>\nDr Rupy brought an incredible blend of aromatic flavours to this week’s Saturday Kitchen serving up his mum’s tasty almond chicken curry with roasted masala chickpeas and green bean sambol.<\/p>\n
The ingredients are: 12 fresh curry leaves, 2 fresh kaffir lime leaves, \u00bd tsp ground turmeric, 1 tsp cumin seeds, 1 tsp garam masala, 1 star anise, \u00bd cinnamon stick, 3 cardamom pods, lightly crushed, 1 tsp fenugreek seeds, 1 tsp dried chilli flakes, 2 tsp amchur (dried mango) powder, 15g fresh root ginger, finely grated, 3 garlic cloves, crushed, 60g ground almonds, 1 tbsp ghee (or coconut oil), 200g skinless, boneless chicken thighs, cut into bite-size pieces, 400ml boiling water, 2 tbsp tomato puree, 250g ripe tomatoes, roughly chopped, 160g spinach, roughly chopped, sea salt and freshly ground black pepper.<\/p>\n
For the roasted masala chickpeas with green bean sambol: 1 x 400g tin chickpeas, drained and rinsed, 30g cashew nuts, roughly chopped, 60g fresh flat-leaf parsley, finely chopped, stalks reserved and roughly chopped, 160g green beans, 1 tbsp coconut oil, 2 tsp Sri Lankan curry powder (or garam masala), \u00bd tsp ground cinnamon, pinch dried chilli flakes, 200g cherry tomatoes, roughly chopped, 60g freshly grated coconut (or dry desiccated coconut), 1 lime, zest finely grated and juice, 1 banana shallot, thinly sliced, sea salt and freshly ground black pepper.<\/p>\n
To serve: 15g fresh coriander leaves and 1 tbsp flaked almonds.<\/p>\n